Chausson aux Pommes sounds like something you’d need a passport to pronounce. But it’s just a fancy name for the best apple turnover of your life.
Flaky puff pastry. Soft, cinnamon-apple filling. Crimped edges. One bite and you’re in a Parisian café. Two ingredients and 10 minutes. No plane ticket required.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll puff pastry slightly into a 10×10-inch square. Cut into 4 equal squares.
Fill the Pastry
Spoon 2 tablespoons of apple filling onto one half of each square.
Leave a ½-inch border around the edge.
Fold and Seal
Fold empty half over the filling, forming a rectangle or triangle.
Press edges with a fork to seal firmly.
Egg Wash and Vent
Brush tops with beaten egg (this = golden shiny magic).
Cut 2 small slits on top for steam to escape.
Bake
Bake for 15-18 minutes until puffed and deep golden brown.
Dust and Devour
Cool for 5 minutes. Dust generously with powdered sugar.
Eat warm. Pretend you’re in Paris. Wear a beret if available.
Summary
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes
Yield: 4 turnovers
Difficulty: Easy (fancy-looking, though)
Storage Notes
How to Store:
- Room temp: Airtight container for 2 days. Reheat in oven at 350°F for 5 minutes.
- Fridge: Up to 4 days. Pastry softens but still tasty.
- Freeze unbaked: Freeze assembled turnovers on a tray, then bag. Bake from frozen, add 5-7 minutes.
Pro Tip:
Use thick applesauce, not runny. Too much liquid = soggy pastry. If homemade, cook apples until most water evaporates.
